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  1. fireguydrew

    Char-Griller Smokin Pro

    hey guys, anyone have any issues with rust due to the heat?? my firebox is all rusted out form some good flames it the box when I first got it lol I have to sand it down and apply some high heat paint and finish I went onto ebay and ordered a bunch of thermometers for mine BBQ specific ones. 2...
  2. fireguydrew

    brisket 6 hour stall???

    Hunter, I have 5 different thermometers on my CGP to read the smoker temps. 2 high temp ones just outside the firebox (so i can figure heat loss across the smoker) and three regular temp (up to 500 degrees not that i let it get that high haha)then 2 in the brisket 1 in the flat and one in the...
  3. fireguydrew

    brisket 6 hour stall???

    hey folks I did up a brisket last night. 8.55lb so I was shooting for a 12 - 13 hour smoke went on at 4 am temp rose 20 degrees every 30 mins until about 140 then just a few degrees here and there. at about 150 I hit the stall I knew around there it would happen. it was stalled for 3 hours or...
  4. fireguydrew

    What's Your Favorite Stuffing?

    I have to say cream cheese, bacon, dill, chives and water chestnuts (diced) then mixed and stuffed, and smoked. yummers
  5. fireguydrew

    BBQ Pizza

    very cool I am doin up a 9 lb brisket in the morning maybe ill throw some on some dough and cooker up lol I use fresh dough with cornmeal instead of flour to roll it. olive oil brushed all over it to crisp it up. on the Q for 3-4 minutes flip then throw on all your toppings till the cheese has...
  6. fireguydrew

    My take on stall

    I have seen it many times in my readings that the stall is the breakdown of connective tissues and collagen though water does have to play a part in it. regardless of the fat content be it lean or fatty if there is no water or moisture the piece will end up dry. is that not why most pit masters...
  7. fireguydrew

    BBQ Pizza

    Hey folks, wondering if anyone has attempted to try a pizza on their smoker??? I have done quite a few on the Q (shown in the pics below i hope) but would like to try maybe a salmon pizza lemme know drew
  8. fireguydrew

    6lbs pulled pork THE BEST EVER.

    Looks absolutely fantastic brother, a nice apple slaw would work very well making me want to do one up myself. lol
  9. fireguydrew

    Sweet Chops is in the house..

    hey guys I am a kinda newbie, Ive had a Chargriller pro with side firebox, for the last 2 years and still figuring it out. Ive done over time a few pulled pork, brisket, turkey, chicken, venison as well as pork tenderloin. I basically just experiment. I started out with a Little chief, then...
  10. fireguydrew

    any comps in Canada??

    Sweet thanks I think I will try the Ribfest in the summer and the thrill on the grill why not give it a shot eh lol
  11. fireguydrew

    any comps in Canada??

    I was wondering if anyone knows of any BBQ comps in Canada at all??
  12. fireguydrew

    Char-Griller Smokin Pro with firebox- Mods

    I am still fairly a newbie though I have done quite a few butts, venison and other smaller meats. still trying to attempt to perfect somewhat. I have added another 4 thermometers to the outside of the main Q. 2 regular heat and 2 high heat just outside of the smoke box. I did this to figure out...
  13. fireguydrew

    What's on the grill today fellas?

    well gents, I have a few venison back straps with a green marinade, wrapped in bacon ( Im in Canada so the Canadian Bacon haha) then a sweet and smokey rub on one and a coffee cardamom rub on the others. this is my first try at venison. its minus 5 celsius right now so keeping smoker temp up is...
  14. fireguydrew

    Here we go, my first pulled pork

    I am a kinda newbie as well, i assume that the dreaded stall would be the same as in a brisket when the temp, hovers around that 165 when all the muscle sheath begins to melt?? stays there for awhile and then shoots up lol My first brisket and pulled, both stopped rising at about 165ish for...
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